[Comparative characterization of polysaccharide fractions in grapes]

Different methods of isolating polysaccharides from grapes were evaluated with respect to the three indictrial grape varieties Traminer pink, Rkatsiteli, Cabernet-Sovinjon. Hot water extration was shown to be the best method in the isolation of water-soluble polysaccharides in primary wine-making. The qualitative and quantitative composition of the isolated polysaccharides was found to depend on the method of isolating polysaccharide fractions. The polysaccharides of grapes were heterogeneous in their molecular weight. The results of periodate oxidation of high molecular weight carbohydrates suggest a branched structure of polymers of water-soluble polysaccharides of grapes.